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Warta IHP (Warta Industri Hasil Pertanian)
Published by Politeknik AKA Bogor
ISSN : 02151243     EISSN : 26544075     DOI : -
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering
Warta IHP (Industri Hasil Pertanian) is a Scientific Journal which is sourced from research papers, new theoretical/interpretive findings, and critical studies or reviews (by invitation) in the agro-based industry scope that cover any discipline such as: food science and technology, agricultural industry technology, chemistry and essential oils, agricultural products processing machinery, food microbiology, renewable energy, chemical analysis, and food engineering.
Arjuna Subject : -
Articles 16 Documents
 1   2 
Search results for , issue "Vol 7, No 01 (1990)" : 16 Documents clear
(The Effect of Salt Concentration and Fermentation Time in "Ikan Peda") Subardjo SK
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2094.517 KB) | DOI: 10.32765/warta ihp.v7i01.2313

Abstract

A study on the effect of salt concentration and the length of fermentation on "ikan peda" (a kind of fermented fish product) has been conducted. The fermentation was done in two steps; the first one using the variation of salt concentration (20, 30, and 40%), while the second was varied on its length of fermentation (10, 20, and 30 days). The first fermentation could be done for one week. The different length of second fermentation did not affect the product significantly. The result showed that the salt concentration of 30% gave the best quality of product with 47,75% moisture content and 1438% salt content.
(The Isolation of Citronelle Oil Components by Fractional Distillation on Kilo Scale) Achmad Moestafa
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1760.522 KB) | DOI: 10.32765/warta ihp.v7i01.2318

Abstract

Citronellal, citronellol and geraniol are then main components of citronella oil. They can be isolated by chemical means or fractional distillation. This study employed the second method. A perforated plate colomn, bubble cup type was used and the operation was carried out on 1:3 reflux ratio. The result showed that citronella was distilled as the first and second fraction after 85 min. The third fraction was a mixture of all components.It took 60 min. to produce 300 ml of liquid; the boiling range was 84-87 C and the separation was poor. It can be said that other than boiling point, the time of distillation should also be managed carefully. The separation depend on the time of distillation and the value of reflux ratio.
(Essential Oil from The Twigs and Leaves of Sappuko (Leptospermum flavescens Smith) and Its Distillation Technique) Salya Sait; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1609.676 KB) | DOI: 10.32765/warta ihp.v7i01.2314

Abstract

The essential oil of Leptospermum flavescens leaves and twigs has been studied. The distillation techniques used were water distillation and water and steam distillation in order to determine the most suitable technique. The essential oil of the twigs and leaves are of the same type. Linalyl acetate, beta-terpineol, terpineol-4 and borneol are the major constituents of the oils and present in different quantities. The high content of linalyl acetate (34.44%) showed that the oil could become a new source of linalyl acetate. The result of the two distillation technique showed the significant difference in the leaves
(Carbon Dioxide as an Organic Solvent : Properties and Application) Ngakan Timur Antara
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2094.517 KB) | DOI: 10.32765/warta ihp.v7i01.2309

Abstract

Karbon dioksida sebagai pelarut organik memungkinkan untuk diterapkan secara luas karena berbagai kelebihannya seperti sangat mudah dipisahkan dari ekstrak, tidak bersifat racun, tidak mudah terbakar dan relatif murah harganya. CO2 juga memiliki beberapa keterbatasannya misalnya : hanya komponen yang memiliki berat molekul rendah (kurang dari 500 Dalton) yang bisa larut dengan mudah, dan bahan organik (amida, urea, uretan) memiliki kelarutan yang rendah dalam CO2 superkritis. Asam lemak dan trigliserida kelarutannya rendah bahkan khlorofil, asam amino dan garam-garam anorganik tidak larut sama sekali.Hal lain yang perlu mendapat pertimbangan untuk penerapannya CO2 dalam industri adalah investasi. Untuk memulai proses dalam skala besar diperlukan investasi yang relatif besar. Di samping itu, masih tetap perlu dilakukan penelitian lanjutan untuk mendapatkan kondisi optimum, aman dalam operasi dan bisa dipertanggungjawabkan secara komersial.
(The Effect of Concentration Of The Edta (Disodium Ethylene Diamine Tetra Acetic Acid) and The Duration of Agitation on Chelation of Iron Ion in Patchuoly Oil) Achmad Moestafa; Endang Suprijatna; Gumilar -
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5563.323 KB) | DOI: 10.32765/warta ihp.v7i01.2316

Abstract

The traditional dark brown patchouly oil has a pleasant odour and highly demanded in international market. Recently the colour preference has changed from dark brown to a lighter colour. Souch colour can be produced using stainless steel distillation equipment or eliminate the iron ion in the brown oil by chemical means. An experiment using Na-EDTA solution has been carried out. The result showed that the use of 0.04 and 0.05 M solution will remove 95% of the iron ion. The oil colour became yellow without affecting its olfactive properties as well as well as its physical and chemical constant
(Effects Of Sodium Chloride And Barium Chloride During Water Distillation on The Quantity and Quality of Cumin oil (Cuminum Cyminum L)) Agus Sudibyo; Suprapto -; Susi Yusiana
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3427.701 KB) | DOI: 10.32765/warta ihp.v7i01.2315

Abstract

This report deals with studies both on the extraction of cumin oil from cumin seed (Curcumin cyminum L) using cohobation method and the effects of Sodium chloride (NaCL) or Barium Cuminum chloride (BaCl2) on the quantity and quality of cumin oil. It showed that the addition of Sodium chloride or Barium chloride at the 5,10,15 and 20 percent of concentration, increased the yield from 2.23 to 2.65 percent, specific grafity from 0.9281 to 0.9427 and the acid number from 3.14 to 6.44; but decreased the ester number from 27.80 to 19.00. Generally, however, the analysis result by means of Gas Chromatography showed that the purity and chemical component of cumin oil in each treatment given was not different

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